Ceviche help! Please!

I'm making ceviche for the first time that has to be ready by 3pm tomorrow. I'm using a lb of frozen mahi mahi (couldn't get fresh fish) that is currently thawing in the fridge. I have limes & olive oil for the marinade.To this I'm adding bell peppers, red onion, tomatoes, mango, cilantro, and jalapeno pepper.

So here are my questions:1. How long do I let the cut mahi sit in the lime? I was planning on thawing it overnight, and marinading it in the lime for an hour tomorrow. Some recipes call for 10 minutes and others for 3 hours so I'm totally lost! I definitely want it to be completely "cooked", but I don't want it to sit so long that it gets mushy (esp since it was frozen).2. Do I keep any of the lime juice for the final mixture or will that cause it to keep cooking?3. Should I chop all the other stuff tonight, let it sit together & then combine that with the fish when it's done "cooking" tomorrow? 4. Should I throw some fresh parsley in there too or is that too much with the cilantro?

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